Competency Based Assessment (CBA) – An introduction for ...



10718808887460Prepare and serve cocktails REF UnitCode D1.HBS.CL5.06Assessor Manual2933700880110023812508839200-9429752400300-190500742950-21907538100-2190751400175Prepare and serve cocktails D1.HBS.CL5.06Assessor Manual-4826059055887730222251297305-6350Project BaseWilliam Angliss Institute of TAFE555 La Trobe StreetMelbourne 3000 VictoriaTelephone:(03) 9606 2111Facsimile:(03) 9670 1330AcknowledgementsProject Director:Wayne CrosbieChief Writer:Alan HickmanSubject Writer:Alan HickmanProject Manager/Editor:Alan MaguireDTP/Production:Daniel Chee, Mai Vu, Kaly QuachThe Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia, Myanmar, Philippines, Singapore, Thailand and Viet Nam. The ASEAN Secretariat is based in Jakarta, Indonesia. General Information on ASEAN appears online at the ASEAN Website: .All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox Development for Front Office, Food and Beverage Services and Food Production Divisions”.This publication is supported by the Australian Government’s aid program through the ASEAN-Australia Development Cooperation Program Phase II (AADCP II).Copyright: Association of Southeast Asian Nations (ASEAN) 2013. All rights reserved.DisclaimerEvery effort has been made to ensure that this publication is free from errors or omissions. However, you should conduct your own enquiries and seek professional advice before relying on any fact, statement or matter contained in this book. The ASEAN Secretariat and William Angliss Institute of TAFE are not responsible for any injury, loss or damage as a result of material included or omitted from this course. Information in this module is current at the time of publication. Time of publication is indicated in the date stamp at the bottom of each page. Some images appearing in this resource have been purchased from stock photography suppliers Shutterstock and iStockphoto and other third party copyright owners and as such are non-transferable and non-exclusive. Clip arts, font images and illustrations used are from the Microsoft Office Clip Art and Media Library. Some images have been provided by and are the property of William Angliss Institute. Additional images have been sourced from Flickr and SXC and are used under Creative Commons licence: name: AM_Prepare_and_serve_cocktails_refined-11430603259334501270013335003175Table of Contents TOC \o "1-1" \h \z \u Competency Based Assessment (CBA) – An introduction for assessors PAGEREF _Toc378612001 \h 1Competency Standard PAGEREF _Toc378612002 \h 11Oral Questions PAGEREF _Toc378612003 \h 17Written Questions PAGEREF _Toc378612004 \h 21Answers to Written Questions PAGEREF _Toc378612005 \h 27Observation Checklist PAGEREF _Toc378612006 \h 33Third Party Statement PAGEREF _Toc378612007 \h 35Competency Recording Sheet PAGEREF _Toc378612008 \h 37Competency Based Assessment (CBA) – An introduction for assessorsAssessment is the process of identifying a participant’s current knowledge, skills and attitudes sets against all elements of competency within a unit of competency.Suggested assessment methodsFor each unit of competency a number of assessment tools have been identified including:Work ProjectsOral QuestionsWritten QuestionsThird Party StatementsObservation Checklists.Instructions and Evidence Recording Sheets have been identified in this Assessment Manual for use by Assessors.Alternative assessment methodsWhilst the above mentioned assessment methods are suggested assessment methods, the assessor may use an alternate method of assessment taking into account:The nature of the unitThe strengths of participantsThe number of participants in the classTime required to complete assessmentsTime dedicated to assessmentEquipment and resources required.Alternate assessment methods include:Practical demonstrationsPractical demonstrations in simulated work conditionsProblem solvingPortfolios of evidence Critical incident reportsJournalsOral presentationsInterviewsVideosVisuals/slides/audiotapesLog booksProjects and Role playsGroup projectsRecognition of Prior Learning.Whilst there is no specific instruction or evidence collection documents for all the alternative assessment methods, assessors can record competency in the ‘Other’ section within the ‘Competency Recording Sheet’.Selection of assessment methodsEach assessor will determine the combination of Assessment Methods to be used to determine Competency for each Competency Unit on a student by student basis. ‘Sufficient’ evidence to support the ‘Pass Competent’/’Not Yet Competent’ decision must be captured. In practice this means a minimum of 2 – 3 Assessment Methods for each candidate for each Competency Element is suggested.At least one method should provide evidence of practical demonstration of competence.The following assessment methods deemed to provide evidence of practical demonstration of competence include:Practical Work ProjectsThird Party StatementObservation Checklist.Assessing competencyCompetency based assessment does not award grades, but simply identifies if the participant has the knowledge, skills and attitudes to undertake the required task to the specified standard.Therefore, when assessing competency, an assessor has two possible results that can be awarded:‘Pass Competent’ (PC)‘Not Yet Competent’ (NYC).Pass Competent (PC)If the participant is able to successfully answer or demonstrate what is required, to the expected standards of the performance criteria, they will be deemed as ‘Pass Competent’ (PC).The assessor will award a ‘Pass Competent’ (PC) if they feel the participant has the necessary knowledge, skills and attitudes in all assessment tasks for a unit.Not Yet Competent’ (NYC)If the participant is unable to answer or demonstrate competency to the desired standard, they will be deemed to be ‘Not Yet Competent’ (NYC). This does not mean the participant will need to complete all the assessment tasks again. The focus will be on the specific assessment tasks that were not performed to the expected standards.The participant may be required to:a)Undertake further training or instructionb)Undertake the assessment task again until they are deemed to be ‘Pass Competent’.Regional Qualifications Framework and Skills Recognition SystemThe ‘Regional Qualifications Framework and Skills Recognition System’, also known as the ‘RQFSRS’ is the overriding educational framework for the ASEAN region.The purpose of this framework is to provide:A standardised teaching and assessment frameworkMutual recognition of participant achievement across the ASEAN region. This includes achievement in individual Units of Competency or qualifications as a whole.The role of the ‘RQFSRS’ is to provide, ensure and maintain ‘quality assurance’ across all countries and educational providers across the ASEAN region.Recognition of Prior Learning (RPL)Recognition of Prior Learning is the process that gives current industry professionals who do not have a formal qualification, the opportunity to benchmark their extensive skills and experience against the standards set out in each unit of competency/subject.This process is a learning and assessment pathway which encompasses:Recognition of Current Competencies (RCC)Skills auditingGap analysis and trainingCredit transfer.Code of practice for assessorsThis Code of Practice provides:Assessors with direction on the standard of practice expected of them Candidates with assurance of the standards of practice expected of assessorsEmployers with assurance of the standards maintained in the conduct of assessment.The Code detailed below is based on the International Code of Ethics and Practice (The National Council for Measurement in Education [NCME]):The differing needs and requirements of the person being assessed, the local enterprise and/or industry are identified and handled with sensitivity Potential forms of conflict of interest in the assessment process and/or outcomes are identified and appropriate referrals are made, if necessaryAll forms of harassment are avoided throughout the planning, conducting, reviewing and reporting of the assessment outcomesThe rights of the candidate are protected during and after the assessmentPersonal and interpersonal factors that are not relevant to the assessment of competency must not influence the assessment outcomesThe candidate is made aware of rights and process of appealEvidence that is gathered during the assessment is verified for validity, reliability, authenticity, sufficiency and currencyAssessment decisions are based on available evidence that can be produced and verified by another assessorAssessments are conducted within the boundaries of the assessment system policies and proceduresFormal agreement is obtained from both the candidate and the assessor that the assessment was carried out in accordance with agreed proceduresThe candidate is informed of all assessment reporting processes prior to the assessmentThe candidate is informed of all known potential consequences of decisions arising from an assessment, prior to the assessmentConfidentiality is maintained regarding assessment resultsThe assessment results are used consistently with the purposes explained to the candidateOpportunities are created for technical assistance in planning, conducting and reviewing assessment procedures and outcomes.Instructions and checklist for assessorsInstructionsGeneral instructions for the assessment:Assessment should be conducted at a scheduled time that has been notified to the candidateFacilitators must ensure participants are made aware of the need to complete assessments and attend assessment sessionsIf a participant is unable to attend a scheduled session, they must make arrangements with the Assessor to undertake the assessment at an alternative timeAt the end of the assessment the Assessor must give feedback and advise the participant on their PC/NYC statusComplete the relevant documentation and submit to the appropriate department.PreparationGain familiarity with the Unit of Competency, Elements of Competency and the Performance Criteria expectedStudy details assessment documentation and requirementsBrief candidate regarding all assessment criteria and requirements.Briefing checklistBegin the assessment by implementing the following checklist and then invite the candidate to proceed with assessment.Checklist for AssessorsTick ()RemarksPrior to the assessment I have:Ensured the candidate is informed about the venue and schedule of assessment.Received current copies of the performance criteria to be assessed, assessment plan, evidence gathering plan, assessment checklist, appeal form and the company’s standard operating procedures (SOP).Reviewed the performance criteria and evidence plan to ensure I clearly understood the instructions and the requirements of the assessment process.Identified and accommodated any special needs of the candidate.Checked the set-up and resources for the assessment.During the assessment I have:Introduced myself and confirmed identities of candidates.Put candidates at ease by being friendly and helpful.Explained to candidates the purpose, context and benefits of the assessment.Ensured candidates understood the assessment process and all attendant procedures.Provided candidates with an overview of performance criteria to be assessed.Explained the results reporting procedure.Encouraged candidates to seek clarifications if in doubt.Asked candidates for feedback on the assessment.Explained legal, safety and ethical issues, if applicable.After the assessment I have:Ensured candidate is given constructive pleted and signed the assessment record. Thanked candidate for participating in the assessment.Instructions for recording competencySpecifications for recording competencyThe following specifications apply to the preparation of Evidence Gathering Plans:A Competency Recording Sheet must be prepared for each candidate to ensure and demonstrate all Performance Criteria and Competency Elements are appropriately assessed. This Sheet indicates how the Assessor will gather evidence during their assessment of each candidateThis Competency Recording Sheet is located at the end of the Assessment PlanIt is the overriding document to record competencyThe Assessor may vary the Competency Recording Sheet to accommodate practical and individual candidate and/or workplace needsAssessor must place a tick () in the ‘Assessment Method’ columns to identify the methods of assessment to be used for each candidateMultiple Competency Elements/Performance Criteria may be assessed at the one time, where appropriateThe assessor and participant should sign and date the Competency Recording Sheet, when all forms of evidence and assessment have been completedThe assessor may provide and feedback or clarify questions which the participant may have in regards to the assessment grade or findingsAll documents used to capture evidence must be retained, and attached to the Competency Recording Sheet for each candidate for each Competency Unit.Instructions for different assessment methodsSpecifications for work project assessmentThese guidelines concern the use of work projects.The work projects identified in the Training Manuals involve a range of tasks, to be performed at the discretion of the Assessor.Work project tasks can be completed through any form of assessment as identified in the Trainer and Trainee Manuals and stated at the start of this section.Assessors should follow these guidelines:Review the Work Projects at the end of each ‘Element of Competency’ in the Trainee Manual to ensure you understand the content and what is expectedPrepare sufficient resources for the completion of work activities including:Time – whether in scheduled delivery hours or suggested time participants to spend outside of class hours Resources – this may involve technical equipment, computer, internet access, stationery and other supplementary materials and documentsPrepare assessment location (if done in class) making it conducive to assessmentExplain Work Projects assessment to candidate, at the start of each Element of Competency. This ensures that participants are aware of what is expected and can collate information as delivery takes placeAssessors can use the following phrase as a guide (where an ‘X’ is identified, please input appropriate information):“At the end of each Element of Competency there are Work Projects which must be completed. These projects require different tasks that must be completed.These work projects are part of the formal assessment for the unit of competency titled X:You are required to complete these activities:Using the ‘X’ method of assessmentAt ‘X’ locationYou will have ‘X time period’ for this assessmentYou are required to compile information in a format that you feel is appropriate to the assessmentDo you have any questions about this assessment?”Commence Work Project assessment:The assessor may give time for participants to review the questions at this time to ensure they understand the nature of the questions. The assessor may need to clarify questionsParticipants complete work projects in the most appropriate format Participants must submit Work Project evidence to the assessor before the scheduled due dateAssessor must assess the participant’s evidence against the competency standards specified in each Element of Competency and their own understanding. The assessor can determine if the participant has provided evidence to a ‘competent’ standardTranscribe results/details to Competency Recording SheetForward/file assessment record.Specifications for Oral Question AssessmentThese guidelines concern the use of oral questioning.Assessors should follow these guidelines.Prepare Assessment Record for Oral Questioning. One record for each candidate:Enter Student nameEnter Assessor nameEnter LocationFamiliarise self with Questions to be asked Prepare assessment location (table and chairs) making it conducive to assessmentExplain Oral Questioning assessment to candidate, using the following phrase as a guide (where a ‘X’ is identified, please input appropriate information): “These oral questions are part of the formal assessment for the unit of competency titled X.There are X questions and you are required to answer all of them to the best of your ability and I will record whether or not you have answered correctly.We have 60 minutes for this assessment.I will give you feedback at the end of the assessmentDo you have any questions about this assessment?”Commence Oral Questioning assessment:Complete Assessment Record for the Oral Questioning by:Ticking PC or NYC, as appropriateEntering ‘Remarks’ as requiredCompleting Oral Questioning within 60 minutesComplete Oral Questioning and provide feedback to candidateTranscribe results/details to Competency Recording SheetForward/file assessment record.Specifications for Written Question AssessmentThese guidelines concern the use of written questioning.Assessors should follow these guidelines:Familiarise self with Questions and Answers providedPrint and distribute copies of ‘Written Questions’ for participants. Ideally this should take place with adequate time for participants to answer all questions before the expected due dateExplain Written Questioning assessment to candidate, using the following phrase as a guide (where a ‘X’ is identified, please input appropriate information): “These written questions are part of the formal assessment for the unit of competency titled X.There are X questions and you are required to answer all of them to the best of your ability.You may refer to your subject materials, however where possible try to utilise your existing knowledge when answering questions.Where you are unsure of questions, please ask the Assessor for further instruction. This may be answering the question orally or asking the assessor to redefine the question.We have X time for this assessment:The due date for completion of this assessment is XOn this date you must forward the completed questions to the assessor by X time on the date of XDo you have any questions about this assessment?”The assessor may give time for participants to review the questions at this time to ensure they understand the nature of the questions. The assessor may need to clarify questionsParticipants may record written answers (where possible)Participants must submit the written answers to the assessor before the scheduled due dateAssessor must assess the participant’s written answers against the model answers provided as a guide, or their own understanding. The assessor can determine if the participant has answered the questions to a ‘competent’ standardTranscribe results/details to Competency Recording SheetForward/file assessment record.Specifications for Observation ChecklistThese specifications apply to the use of the Observation Checklist in determining competency for candidates.Only an approved assessor is authorised to complete the Observation Checklist.The assessor is required to observe the participant, ideally in a simulated environment or their practical workplace setting and record their performance (or otherwise) of the competencies listed on the Observation Checklist for the Competency Unit.To complete the Observation Checklist the Assessor must: Insert name of candidateInsert assessor nameInsert identify of location where observations are being undertakenInsert date/s of observations – may be single date or multiple datesPlace a tick in either the ‘Yes’ or ‘No’ box for each listed Performance Criteria to indicate the candidate has demonstrated/not demonstrated that skillProvide written (and verbal) feedback to candidate – as/if appropriateSign and date the formPresent form to candidate for them to sign and dateTranscribe results/details to Competency Recording Sheet for candidateForward/file Observation Checklist.This source of evidence combines with other forms of assessment to assist in determining the ‘Pass Competent’ or ‘Not Yet Competent’ decision for the participant.Specifications for Third Party StatementThese specifications relate to the use of a relevant workplace person to assist in determining competency for candidates.The Third Party Statement is to be supplied by the assessor to a person in the workplace who supervises and/or works closely with the participant.This may be their Supervisor, the venue manager, the Department Manager or similar.The Third Party Statement asks the Supervisor to record what they believe to be the competencies of the participant based on their workplace experience of the participant. This experience may be gained through observation of their workplace performance, feedback from others, inspection of candidate’s work etc.A meeting must take place between the Assessor and the Third Party to explain and demonstrate the use of the Third Party Statement. To complete the Third Party Verification Statement the Assessor must: Insert candidate nameInsert name and contact details of the Third PartyTick the box to indicate the relationship of the Third Party to the candidatePresent the partially completed form to the Third Party for them to finaliseCollect the completed form from the Third Party Transcribe results/details to Competency Recording Sheet for candidateForward/file Third Party Statement.The Third Party must:Record their belief regarding candidate ability/competency as either:Pass Competent = YesNot Yet Competent = NoUnsure about whether candidate is competent or not = Not SureMeet briefly with the assessor to discuss and/or clarify the form.This source of evidence combines with other forms of assessment to assist in determining the ‘Pass Competent’ or ‘Not Yet Competent’ decision for the candidate.A separate Third Party Statement is required for each Competency Unit undertaken by the petency StandardUNIT TITLE: PREPARE AND SERVE COCKTAILSNOMINAL HOURS: 20UNIT NUMBER: D1.HBS.CL5.06UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to prepare and serve cocktails within the hotel industry workplace contextELEMENTS AND PERFORMANCE CRITERIAUNIT VARIABLE AND ASSESSMENT GUIDEElement 1: Promote cocktails to customersEnsure service equipment is clean, operational and ready for useEnsure cocktail ingredients and accompaniments are prepared and ready for serviceUse display materials to promote cocktailsOffer customers recommendations or information about the range and style of cocktails available in a courteous fashionElement 2: Prepare cocktailsSelect and use cocktail glassware and equipment in accordance with enterprise and industry standardsMake cocktails correctly and efficiently in accordance with recipesConsider and evaluate new cocktail recipes and develop in accordance with enterprise policyUnit VariablesThe Unit Variables provide advice to interpret the scope and context of this unit of competence, allowing for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment This unit applies to all industry sectors that require to prepare and serve cocktails within the labour divisions of the hotel and travel industries and may include:Food and Beverage ServiceService equipment may include:ShakersCocktail glasswareJugsStirrers and swizzlesBlendersPourers, strainers and measuresIce crushers and scoopsGlass chillersElement 3: Present cocktails Present cocktails attractively in a manner and timeframe that optimises cocktail appearance, temperature and service qualityMinimise wastage and spillage during serviceCleaning equipment Knives and chopping boardsCocktail list or menuBar towels.Cocktail ingredients and accompaniments may include:IceGarnishCondimentsBittersCordialsSaucesMilkCreamDecorative itemsAlcoholic ingredients.Display materials may include:Table tent cardsPostersBannersOral information.Recommendations or information may include:PriceSpecial promotionsIngredientsRelative strengthSuitable alternativesFlavoursSpirit baseValue for money.Style of cocktails may include:BlendedShakenStirredBuiltFloated.Cocktail glassware may include:Brandy snifterChampagne fluteMartini glassOld-fashioned glassMargarita glassHighball glass.Irish coffee glass.Consider and evaluate should relate to:Eye appeal of cocktailTexture of cocktailFlavour of cocktailCorrect temperature of cocktail.Assessment GuideThe following skills and knowledge must be assessed as part of this unit:Knowledge of the relevant liquor licensing lawsKnowledge of hygiene issues of specific relevance to preparing and serving cocktailsKnowledge of the different types of cocktails, including blended, stirred, builtKnowledge of a range of the most popular/traditional cocktail recipesKnowledge of the typical alcoholic ingredients of cocktailsThe typical non-alcoholic ingredients of cocktailsDemonstrated ability to use typical cocktail equipment, ingredients and accompanimentsDemonstrated ability to use the range and variety of cocktail glassware correctlyDemonstrated ability to use a range and variety of presentation methodsDemonstrated ability to prepare and serve a range of common cocktails.Linkages To Other UnitsManage responsible service of alcoholOperate a bar facilityPrepare and serve non alcoholic beveragesProcess liquor sales at a bar facility.Critical Aspects of AssessmentEvidence of the following is essential:Demonstrated understanding of legal requirements in relation to the service of alcoholDemonstrated ability to set up and operate cocktail equipment, ingredients and accompaniments in accordance with enterprise procedures and systemsDemonstrated ability to offer customers appropriate assistance in the selection of cocktailsDemonstrated ability to prepare and serve cocktails in accordance with enterprise procedures an accepted timelines.Context of AssessmentThis unit may be assessed on or off the jobAssessment should include practical demonstration of the ability to prepare and serve cocktails either in the workplace or through a simulation activity, supported by a range of methods to assess underpinning knowledgeAssessment must relate to the individual’s work area, job role and area of responsibilityAssessment must include project or work activities that allow the candidate to respond to multiple and varying customer requests that require the candidate to prepare and serve cocktails.Resource ImplicationsTraining and assessment to include access to a real or simulated workplace using real equipment and materials; and access to workplace standards, procedures, policies, guidelines, tools and equipmentAssessment MethodsThe following methods may be used to assess competency for this unit:Case studiesObservation of practical candidate performanceOral and written questionsPortfolio evidenceProblem solvingRole playsThird party reports completed by a supervisorProject and assignment work.Key Competencies in this UnitLevel 1 = competence to undertake tasks effectivelyLevel 2 = competence to manage tasksLevel 3 = competence to use concepts for evaluatingKey CompetenciesLevelExamplesCollecting, organising and analysing information1Identify sources of cocktail recipesCommunicating ideas and information2Use positive communication and customer service skills to promote cocktails to customersPlanning and organising activities2Undertake bar set up prior to serviceWorking with others and in teams1Work with co-workersUsing mathematical ideas and techniques-Solving problems1Handle customer complaintsUsing technologyOral QuestionsStudent nameAssessor nameLocation/venueUnit of competencyPrepare and serve cocktails D1.HBS.CL5.06InstructionsAsk student questions from the attached list to confirm knowledge, as necessaryPlace tick in boxes to reflect student achievement (Pass Competent ‘PC’ or Not Yet Competent ‘NYC’)Write short-form student answer in the space provided for each question.QuestionsResponsePCNYCIdentify equipment needed to prepare cocktails and explain the checks you make on items to ensure they are ready for use.What ingredients and accompaniments do you prepare before opening to serve cocktails?Describe display materials you use (or could use) to promote cocktails to customers.A customer has entered the bar and asked you what you recommend as a cocktail for them to try: how would you respond to this?Name three different types of glassware used for presenting cocktails and identify the cocktails that may be presented in each.Name one ‘built’ cocktail and describe how is made, decorated and served/presented.Name one ‘shaken’ cocktail and describe how is made, decorated and served/presented.Name one other type of cocktail and describe how is made, decorated and served/presented.Explain how you might evaluate a new cocktail recipe and determine whether or not it is to be included on the venue Cocktail List.What factors do you take into account to ensure cocktails are served correctly and attractively?What action can you take at work to minimise wastage when preparing and serving cocktails?Written QuestionsPrepare and serve cocktails – D1.HBS.CL5.06Student Name: ____________________________________________________________Answer all the following questions and submit to your Trainer.What is the standard industry practice to achieve clean glassware?What are the two operational checks to be made of cocktail making equipment prior to use?What are the three ‘ready to use’ checks for cocktail making equipment and glassware listed in the notes?List three activities that could be involved in preparing ice in a cocktail bar prior to trade?Answer ‘Yes’ or ‘No’ to the following statement: ‘Is Angostura bitters alcoholic?’Answer ‘True’ or ‘False’ to the following statement: ‘Cocktail sauce is a standard dressing for cocktails.’What are the three steps involved in preparing cordials for service in a cocktail bar?What is the name of the deep-red cordial made from pomegranates?List three dairy products that may be used in the making of cocktails.Are ‘crème de menthe’ and ‘parfait amour’ examples of generic or proprietary liqueurs?Give five examples of spirits required for making cocktails.Identify two ways edible flowers could be used as garnishes for cocktails.Give five examples of cocktail decorations.List three ‘points to remember’ when making garnishes for cocktails.List four ways in which a venue can promote cocktails.Identify three Responsible Service of Alcohol considerations which may need to be taken in to account when promoting cocktails.Answer ‘True’ or ‘False’ to the following statement: A Harvey Wallbanger is made using the ‘Shake and strain’ method.What are the two alcoholic ingredients in a Brandy Alexander?Is ‘white rum’ or ‘tequila’ the base spirit used when making a Daiquiri?Which fruit juice is used when making a Mai Tai?What spirit is common to Tom Collins, Singapore Sling and Martini?Is a White Russian topped with milk, cream, lemonade or soda water?What are the three alcoholic ingredients in a B52?What glass would you use to serve a Black Russian, a Godfather or neat spirits, spirits served on-the-rocks, and short mixed drinks?In relation to cocktails, what is a Hawthorn strainer and what is it used for?List six industry standards applying to the use of glasses for cocktail service.Give two reasons why some venues will only make cocktails listed on their cocktail lists and will refuse to make ‘guest request’ cocktails.If you receive an order for two Grasshoppers at the same time, would you make them together or separately? Why?What is ‘sugar syrup’ also known as?Answer ‘True’ or ‘False’ to the following statement: Flair bartending is accepted practice in all cocktail bars.What are the five criteria to be considered when evaluating a new cocktail recipe?List four things that must be ensured when serving a cocktail to guarantee ‘eye appeal’.Answer ‘True’ or ‘False’ to the following statement: ‘Frosting the rim of a glass means adding an ingredient (such as salt, sugar or jelly crystals) to the rim of the glass before pouring the cocktail into the glass.’Give three possible causes of wastage when making cocktails.Give three possible causes of spillage in relation to the making and/or service of cocktails.Answers to Written QuestionsPrepare and serve cocktails – D1.HBS.CL5.06The following are model answers only – Trainers/Assessors must use discretion when determining whether or not an answer provided by a Student is acceptable or not.What is the standard industry practice to achieve clean glassware?Wash glasses after every use by hand or in a glass washing machine, ensuring:Water used is a minimum of 70?CAppropriate detergent is used, diluted according to manufacturer’s instructions, if requiredStore glasses correctly. Clean glasses must be stored so they do not become re-contaminatedWhat are the two operational checks to be made of cocktail making equipment prior to use?A visual inspection A test run of the item.What are the three ‘ready to use’ checks for cocktail making equipment and glassware listed in the notes?Check ‘sufficient’ items are available Ensure ‘required’ items are available Place items in their designated location at the service station. List three activities that could be involved in preparing ice in a cocktail bar prior to trade.Any from the following:Obtaining sufficient ice from venue ice machines (or ice storage areas) Crushing block ice or ice cubes Placing ice into an appropriate container Obtaining a scoop or tongs Covering the ice.Answer ‘Yes’ or ‘No’ to the following statement: ‘Is Angostura bitters alcoholic?’Yes.Answer ‘True’ or ‘False’ to the following statement: ‘Cocktail sauce is a standard dressing for cocktails.’False.What are the three steps involved in preparing cordials for service in a cocktail bar?Making sure the bottles are cleanEnsuring you have sufficient quantities availableChecking you have the types required for the cocktails being offered.What is the name of the deep-red cordial made from pomegranates?Grenadine.List three dairy products that may be used in the making of cocktails.MilkCreamYoghurt.Are ‘crème de menthe’ and ‘parfait amour’ examples of generic or proprietary liqueurs?Generic.Give five examples of spirits required for making cocktails.Any from the following:Gin Vodka Rum – dark and white/clear, as well as goldBrandy Scotch Irish whisky Bourbon Tequila Cognac Southern Comfort Ouzo.Identify two ways edible flowers could be use as garnishes for cocktails.Float heads on the drinkFreeze into ice cubes which are used in the drink.Give five examples of cocktail decorations.Any from the following:Paper parasols Plastic animals Mermaids Pickaxes Doilies Swizzle sticks Sparklers Straws.List three ‘points to remember’ when making garnishes for cocktails.Any from the following: Always use a clean surface when cutting garnishesAlways have plenty of fresh garnishes prepared before serviceAlways store garnishes under refrigerationAt the end of trading, all garnish containers should be sealed with a lid or a good quality clear wrapNever re-use garnishes that come back from the table or customer Staff are not permitted to eat the garnishes or the raw materials from which they are made.List four ways in which a venue can promote cocktails.Any from the following:Tent cardsPostersCoastersPhysical displaysCocktail lists/boardsDemonstrationsCompetitionsVerbally.Identify three Responsible Service of Alcohol considerations which may need to be taken in to account when promoting cocktails.Any from the following:No ‘sell at any cost’ approachNo double shots to be servedNo extra liquor to be added to standard or listed cocktailsA ban on the service of cocktails intended to be ‘swallowed’ in one hit – such as laybacks, shooters, slammers and test tubes. Answer ‘True’ or ‘False’ to the following statement: A Harvey Wallbanger is made using the ‘Shake and strain’ method.False.What are the two alcoholic ingredients in a Brandy Alexander?BrandyDark crème de cacao.Is ‘white rum’ or ‘tequila’ the base spirit used when making a Daiquiri?White rum.Which fruit juice is used when making a Mai Tai?Pineapple juice.What spirit is common to Tom Collins, Singapore Sling and Martini?Gin.Is a White Russian topped with milk, cream, lemonade or soda water??Milk.What are the three alcoholic ingredients in a B52?Bailey’s Irish creamKahluaCointreau.What glass would you use to serve a Black Russian, a Godfather or neat spirits, spirits served on-the-rocks, and short mixed drinks?Old Fashioned.In relation to cocktails, what is a Hawthorn strainer and what is it used for?A metal strainer used across the top of a bar glass to strain out ice, pips, fruit once a cocktail has been mixed.List six industry standards applying to the use of glasses for cocktail service.Any from the following:Clean Not chipped Not crackedAppropriate for the cocktailFresh glasses must be used for every drink Glassware should be polished before being used for service Glasses must be stored after cleaning to protect against contamination.Give two reasons why some venues will only make cocktails listed on their cocktail lists and will refuse to make ‘guest request’ cocktails.Takes too longConfusion over what to charge.If you receive an order for two Grasshoppers at the same time, would you make them together or separately? Why?TogetherTo provide for consistency (taste and colour) in the two finished products:What is ‘sugar syrup’ also known as?Gomme syrup.Answer ‘True’ or ‘False’ to the following statement: Flair bartending is accepted practice in all cocktail bars.False.What are the five criteria to be considered when evaluating a new cocktail recipe?Eye appealTextureFlavourTemperatureCompliance with enterprise policies.List four things that must be ensured when serving a cocktail to guarantee ‘eye appeal’.Any from the following:The drink is colourful or the correct colour.It is properly garnished and decorated There are no dribbles or drips running down the glass Consistency of look and tasteAppropriate glassware is used Glasses are clean Glasses are not chipped or cracked The correct straw is served.Answer ‘True’ or ‘False’ to the following statement: ‘Frosting the rim of a glass means adding an ingredient (such as salt, sugar or jelly crystals) to the rim of the glass before pouring the cocktail into the glass.’True.Give three possible causes of wastage when making cocktails.Any from the following:An incorrect order is taken The wrong quantity of cocktails are made up Incorrect measures and ingredients are used to make the cocktail Products like juice, dairy products and garnishes are not handled and stored correctly Staff are rushing Staff are not concentrating.Give three possible causes of spillage in relation to the making and/or service of cocktails.Any from the following:There is a messy workstation A cocktail is knocked over by a customer A cocktail is not positioned level on a surface Cocktails are knocked over when being carried on trays The lid was not on the blender correctly when it was switched on Too much garnish on a glass.Observation ChecklistStudent nameAssessor nameLocation/venueUnit of competencyPrepare and serve cocktails D1.HBS.CL5.06Dates of observationInstructionsOver a period of time observe the student completing each of the following tasks:Promote cocktails to customers Prepare cocktails Present cocktails Enter the date on which the tasks were undertakenPlace a tick in the box to show they completed each aspect of the task to the standard expected in the enterpriseComplete the feedback sections of the form, if required.Did the candidateYesNoElement 1: Promote cocktails to customersEnsure service equipment is clean, operational and ready for useEnsure cocktail ingredients and accompaniments are prepared and ready for serviceUse display materials to promote cocktailsOffer customers recommendations or information about the range and style of cocktails available in a courteous fashionElement 2: Prepare cocktailsSelect and use cocktail glassware and equipment in accordance with enterprise and industry standardsMake cocktails correctly and efficiently in accordance with recipesConsider and evaluate new cocktail recipes and develop in accordance with enterprise policyElement 3: Present cocktailsPresent cocktails attractively in a manner and timeframe that optimises cocktail appearance, temperature and service qualityMinimise wastage and spillage during serviceDid the student’s overall performance meet the standard?Feedback to student and trainer/assessorStrengths:Improvements needed:General comments:Candidate signatureDateAssessor signatureDateThird Party StatementStudent name:Name of third party:Contact noRelationship to student:EmployerSupervisorColleagueOtherPlease specify:_______________________________________________Please do not complete the form if you are a relative, close friend or have a conflict of interest]Unit of competency:Prepare and serve cocktails D1.HBS.CL5.06The student is being assessed against industry competency standards and we are seeking your support in the judgement of their competence.Please answer these questions as a record of their performance while working with you. Thank you for your time.Do you believe the trainee has demonstrated the following skills?(tick the correct response]YesNoNot surePrepares relevant equipment, ingredients and accompaniments for making cocktails Uses appropriate materials and techniques to displays and promote cocktails to customersMakes cocktail recommendations and provides cocktail information to customers Prepares cocktails according to enterprise and industry standards and recipesConsiders and evaluates new cocktail recipesPresents cocktails professionallyComments/feedback from Third Party to Trainer/Assessor:Third party signature:Date:Send to:Competency Recording SheetName of StudentName of Assessor/sUnit of CompetencyPrepare and serve cocktails D1.HBS.CL5.06Date assessment commencedDate assessment finalisedAssessment decisionPass Competent / Not Yet Competent (Circle one)Follow up action required(Insert additional work and assessment required to achieve competency)Comments/observations by assessor/sPlace a tick () in the column to reflect evidence obtained to determine Competency of the student for each Performance Criteria.Element & Performance CriteriaObservation of skills3rd Party StatementOral QuestionsWritten QuestionsWork ProjectsOtherElement 1: Promote cocktails to customersEnsure service equipment is clean, operational and ready for useEnsure cocktail ingredients and accompaniments are prepared and ready for serviceUse display materials to promote cocktailsOffer customers recommendations or information about the range and style of cocktails available in a courteous fashionElement 2: Prepare cocktailsSelect and use cocktail glassware and equipment in accordance with enterprise and industry standardsMake cocktails correctly and efficiently in accordance with recipesConsider and evaluate new cocktail recipes and develop in accordance with enterprise policyElement 3: Present cocktailsPresent cocktails attractively in a manner and timeframe that optimises cocktail appearance, temperature and service qualityMinimise wastage and spillage during serviceCandidate signatureDateAssessor signatureDate35458408775700619125865822528289258696325 ................
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